The renowned craft spirit distillery Firestone & Robertson was launched in Fort Worth only a few years ago, but already its TX Blended Whiskey has achieved cult popularity. Many favor it neat, but the smooth liquor forms the heart of specialty cocktails throughout the state, and holds pride of place in creations at the celebrated Grace restaurant in downtown Fort Worth. Case in point: the restaurant’s signature Whiskey Apple Pie, made with TX Whiskey, infused apple cider, and house-made simple syrup. It is delicious after a meal, but also whets the appetite for chef Blaine Stanford’s distinctive, modern American fare (Wagyu beef pot roast and polenta; pork belly, with a coddled egg and American sturgeon caviar), which is served in Grace’s handsome, light-filled dining room and outdoor terrace—located only a few blocks away from the bustle of Sundance Square.